Mini Blond Christmas Cakes

Mini Blond Christmas Cakes Recipe - Prep Time: 20 minutes Cooking Time: 1 hour Serving Size: Serves 8

• 200g dried apricots, chopped
• 150g dried apples, chopped
• 100g dried pears, chopped
• 50g sultanas
• 1/4 cup chopped glacé ginger
• 440g can crushed pineapple, undrained
• 3/4 cup sugar
• 125g Western Star Salt Reduced Butter
• 1 teaspoon mixed spice
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 2/3 cup roughly chopped macadamia nuts
• 1 teaspoon bicarbonate of soda
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 1 cup plain flour
• 2/3 cup macadamia nut halves, extra
• 2 tablespoons honey
• 20g Western Star Salt Reduced Butter, extra, melted

1. Combine dried fruits, ginger, pineapple, sugar, butter and spices in a saucepan and bring to the boil stirring occasionally. Simmer for 5 minutes. Remove from heat and stir in macadamia nuts and bicarbonate of soda. Allow to cool.

2. Line the sides and base of 8 x 1 cup capacity dariole moulds with baking paper. Stir eggs and flours into fruit mixture and spoon into the moulds. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer.

3. Combine remaining macadamia nuts, honey and butter and spoon over each cake. Return to the oven and bake for a further 8-10 minutes or until nuts are golden. Cool in moulds before turning out carefully.

Mini Blond Christmas Cakes Recipe
Mini Blond Christmas Cakes Recipe
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved